What is a gluten-free quick bread? Is there any recipe that makes you look like a rockstar baker? Is it ridiculously easy? I’m talking easier than boxed brownies (don’t tell anyone I said that!). Think moist, tender zucchini bread, but with a swirl of cinnamon-spiced sweetness running through your fingers. What’s your go-to Comfort Food? What are some similarities to a coffee cake? What is a HUGE win in my book?
What is gluten free Zucchini Swirl Quick Bread?
What is your new favorite breakfast, brunch, or afternoon snack? Think of it as zucchini bread’s fancier, more sophisticated cousin. What is a loaf made with gluten-free flour? ), shredded zucchini, and a swirl of cinnamon and sugar that bakes right in. I call it “quick bread” because, unlike yeast breads, it uses baking powder and baking soda for baking. No waiting for dough to rise. No kneading. Is it perfect when you want something freshly baked without the fuss? What is Gluten Free?
Why you’ll love this recipe?
Where do I start? What I love about this **gluten-free quick bread** is that it’s a triple threat. incredibly flavorful, surprisingly simple, and budget-friendly.
• Flavor:The zucchini adds a subtle sweetness and keeps the bread incredibly moist. Is cinnamon a warm hug? Is it cozy, comforting, and just the right amount of sweet? I always add a little nutmeg to my swirl mixture. It just elevates the flavor!
• Simplicity:I don’t need any fancy equipment or advanced baking skills for this recipe. What comes together in one bowl? If I can do it, you can!
• Cost-Is Zucchini cheap? What are some of the other things you have in your pantry? What are some good ways to use up extra zucchini?
• Versatility: This bread is delicious on its own, but it’s also amazing toasted with butter, served with a scoop of vanilla ice cream, or even used to make French Toast. I’ve even been known to crumble it over yogurt for a quick and easy breakfast. You can adjust the swirl with different spices too – cardamom, allspice, even a little ginger works wonders.
If you like banana bread or cinnamon muffins, you’re going to love this! What is a quick and easy gluten-free bread recipe?
How do I make gluten-free Zucchini Swirl Quick Bread?
Quick Overview
How do I make gluten free bread? You’ll whisk together the dry ingredients, combine the wet ingredients and then gently mix them. What goes from ordinary to extraordinary with a simple swirl of cinnamon and sugar? What’s the hardest part about slicing? What is the swirl?
Ingredients
For the Main Batter:
• 2 cups gluten-free all-purpose flour blend (I prefer a blend that contains xanthan gum)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup granulated sugar
• ½ cup packed light Brown Sugar
• 2 large eggs
• ½ cup vegetable oil (or melted coconut oil)
• 14 cup milk (I use almond milk and it’s great!)
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini (don’t squeeze out the moisture!)
For the Filling: How do you
• ¼ cup granulated sugar
• 2 tablespoons ground cinnamon
• 1 teaspoon ground nutmeg (optional, but highly recommended)
For the Glaze:
• ½ cup powdered sugar
• 2-3 tablespoons milk (or lemon juice for a tangier glaze) • 1 tablespoon water for glaze.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Line with parchment paper. I always use a baking spray that has flour in it – makes it foolproof!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking powder, salt, and pepper. Set aside. Make sure everything is evenly distributed – this helps the bread rise properly and have a tad of flavor. What is consistent texture? What are some pockets of baking soda?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the brown sugar, eggs, oil, milk, and vanilla. Set aside. The mixture should be smooth and well combined. If you’re using coconut oil, make sure it’s not too hot or it might cook the eggs.
Step 4: Combine
Gently fold the wet ingredients into the dry ingredients until just combined. How do you not overmix? Can overmixing cause gluten in the flour (even gluten-free flour can get tough! ), resulting in a dense, tough bread. A few streaks of flour are okay.
Step 5: Prepare Filling
In a small bowl, combine the granulated sugar, cinnamon, and nutmeg (if using). What is swirl magic? Make sure it’s well mixed so you get a nice, even swirl throughout the bread.
Step 6: Layer & Swirl
How do I pour half of the batter into a loaf pan? Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter over the cinnamon-sugar layer. What’s the fun part? Sprinkle the remaining cinnamon and sugar over the top. Use a knife or skewer to swirl the cinnamon-sugar mixture into the batter. I like to make a figure-eight pattern. I can’t overdo it.
Step 7: Bake
If you have a wooden skewer inserted in the center of the cake, you can bake it for 50-60 minutes, or until it comes out clean. If the top starts to brown too quickly, tent it with foil. Every oven is different, so keep an eye on it! A slight dome in the middle is a good sign.
Step 8: Cool & Glaze
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once the bread is completely cool, whisk together the powdered sugar and lemon juice. I like to let the glaze drip down the sides for a rustic look. Drizzle over the bread.
Step 9: Slice & Serve
What is the best way to serve bread warm or at room temperature? I love to toast it lightly and spread it with butter or cream cheese. What are the best accompaniments to coffee or tea?
What to Serve It With
This **gluten-free quick bread** is incredibly versatile and can be enjoyed in so many ways!
For Breakfast: Serve a slice of warm bread with a pat of butter and a steaming cup of coffee. A sprinkle of chopped nuts adds a nice crunch. I love pairing it with a dark roast coffee to complement the sweetness.
For Brunch: Slice the bread and arrange it on a platter with fresh berries, yogurt, and a drizzle of honey. It makes a beautiful and delicious addition to any brunch spread. A mimosa or a glass of sparkling cider would be a perfect pairing.
As Dessert: Serve a slice of the bread with a scoop of vanilla ice cream and a drizzle of chocolate sauce. It’s a simple yet satisfying dessert that’s perfect for any occasion. A glass of dessert wine or a cup of herbal tea would be a lovely complement.
For Cozy Snacks: Enjoy a slice of the bread with a cup of tea or hot chocolate on a chilly afternoon. It’s the perfect comfort food for a relaxing day at home. I often wrap a slice and take it with me on hikes – it’s the perfect energy boost!
My family loves this bread any time of day! Sometimes, we’ll even grill slices with a little butter for an extra special treat. It’s so adaptable, you really can’t go wrong!
Top Tips for Perfecting Your Gluten-Free Zucchini Swirl Quick Bread
Here are some of my top tips for making the best **gluten-free quick bread** ever!
Zucchini Prep: Don’t squeeze out the moisture from the shredded zucchini! The moisture is what keeps the bread incredibly moist and tender. Just shred it and add it straight to the batter. I prefer to use a box grater for shredding – it gives you the perfect texture. If your zucchini is particularly large, you might want to remove some of the seeds before shredding.
Mixing Advice: Be careful not to overmix the batter! Overmixing can result in a tough, dense bread. Mix until just combined, and don’t worry if there are a few streaks of flour. I always use a rubber spatula for folding – it helps to keep the batter light and airy.
Swirl Customization: Get creative with your swirl! You can use a knife, skewer, or even a chopstick to create different patterns. Don’t overdo it, though – too much swirling can muddy the colors and make the swirl less defined. I’ve found that a simple figure-eight pattern works best.
Ingredient Swaps: You can easily adapt this recipe to suit your dietary needs and preferences. For a dairy-free version, use almond milk or soy milk. For a vegan version, replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg). I’ve even tried using mashed banana instead of eggs – it works surprisingly well!
Baking Tips: Every oven is different, so keep an eye on your bread while it’s baking. If the top starts to brown too quickly, tent it with foil. You can also lower the oven temperature by 25 degrees. To test for doneness, insert a wooden skewer into the center of the bread. If it comes out clean, the bread is done.
Glaze Variations: Get creative with your glaze! You can add a variety of flavorings, such as lemon zest, orange zest, vanilla extract, or almond extract. For a chocolate glaze, add a tablespoon of cocoa powder. I sometimes use maple syrup instead of milk for a richer, more complex flavor.
I’ve learned so much from baking this **gluten-free quick bread** over the years. One time, I accidentally added salt instead of sugar to the swirl mixture – let me tell you, that was a DISASTER! But I’ve also had some amazing successes, like the time I added a handful of chopped pecans to the batter – it added a wonderful nutty flavor and texture!
Storing and Reheating Tips
Here’s how to keep your **gluten-free quick bread** fresh and delicious for as long as possible!
Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days. I usually wrap it in plastic wrap or foil to keep it from drying out.
Refrigerator Storage: Store the bread in an airtight container in the refrigerator for up to 1 week. This will help to keep it moist and prevent it from spoiling. I recommend slicing it before refrigerating so you can easily grab a slice whenever you want one.
Freezer Instructions: Wrap the bread tightly in plastic wrap or foil and store it in the freezer for up to 2 months. To thaw, let it sit at room temperature for a few hours or overnight. You can also reheat frozen slices in the microwave or toaster oven.
Glaze Timing Advice: If you’re planning to store the bread for more than a day, I recommend waiting to glaze it until just before serving. This will prevent the glaze from getting sticky and melting. You can also store the glaze separately in the refrigerator and drizzle it over the bread just before serving.
I’ve found that freezing individual slices of this **gluten-free quick bread** is the perfect way to have a quick and easy breakfast or snack on hand. Just pop a slice in the toaster and you’re good to go!
Frequently Asked Questions
Final Thoughts
This **gluten-free quick bread** is a total winner! It’s moist, flavorful, and surprisingly easy to make. The zucchini keeps it incredibly tender, and the cinnamon swirl adds a touch of sweetness and spice. Whether you’re gluten-free or not, you’re going to love this bread! And honestly, it’s one of my proudest recipes. I really feel like it’s something special. If you’re in the mood for more quick bread adventures, be sure to check out my banana bread and pumpkin bread recipes – they’re just as easy and delicious! Happy baking, friends! I can’t wait to see your creations!
Cinnamon Swirl Gluten-Free Quick Bread: 7 Secrets to Perfection!
Ingredients
Main Ingredients
- 1.5 cups Gluten-Free All-Purpose Flour With xanthan gum
- 0.5 cup Granulated Sugar
- 2 tsp Baking Powder
- 0.5 tsp Baking Soda
- 0.5 tsp Salt
- 0.5 cup Milk
- 0.25 cup Vegetable Oil
- 2 Large Eggs
- 1 tsp Vanilla Extract
Cinnamon Swirl
- 0.25 cup Brown Sugar Packed
- 2 tsp Ground Cinnamon
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- In a small bowl, combine the brown sugar and cinnamon.
- Pour half of the batter into the prepared loaf pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Pour the remaining batter over the cinnamon sugar mixture.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
